I would like to create the same type of fruit glaze you see on commercial Strawberry Cheesecakes/Open Faced Whole Fruit Pies but can't find a recipe I trust. They either ask for Starch or Gelatin and I don't know in which direction to go. It's important to me to make it from scratch so I can apply this production to other fruit toppings. Which direction should I go with that will hold up for a few days and give a good presentation (gooey drip frozen in time look). Which method would work best with an acetate strip/band?

Also I'm having a heck of a time trying to find the Apricot Glaze that I used in Culinary School. I think the name brand started with an 'M' and I can't find any good leads to purchase it online.

The Apricoting Glaze was MAZUR brand . It has been used in the industry for years. As far as starch or jell it's a toss up. Pecten will also work as will modified food starches, Guava, celluloise fiber etc. If your worry is longevity I would go jell. As far as freezing, I would combine both.

Chef EdBOver 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US with 17 Million Dollars per year annual volume). Well versed in all facets of Continental Cuisine...

Chef EdBOver 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US with 17 Million Dollars per year annual volume). Well versed in all facets of Continental Cuisine...

Yes that will work, I believe sysco has one in a #10 can like the original Its called apricote

Chef EdBOver 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US with 17 Million Dollars per year annual volume). Well versed in all facets of Continental Cuisine...

Chef EdBOver 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US with 17 Million Dollars per year annual volume). Well versed in all facets of Continental Cuisine...

You migght want to give Arrowroot a try. Its a higher quality then cornstarch.

Chef EdBOver 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US with 17 Million Dollars per year annual volume). Well versed in all facets of Continental Cuisine...

Chef EdBOver 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US with 17 Million Dollars per year annual volume). Well versed in all facets of Continental Cuisine...

If you got a clouy pink mass, you did something wrong. Cornstarch when bought to a correct boil clears and is not cloudy. I don't think you cooked it enough

Chef EdBOver 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US with 17 Million Dollars per year annual volume). Well versed in all facets of Continental Cuisine...

Chef EdBOver 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US with 17 Million Dollars per year annual volume). Well versed in all facets of Continental Cuisine...